Black and White Cupcakes Recipe

Ingredients:

• For the chocolate icing:
• 1/4 cup whipping cream
• 1 tbl light corn syrup
• 4 oz. bittersweet chocolate, chopped
• 1/4 tsp vanilla extract
• For the white icing:
• 1 cup powdered sugar
• 2 tbl whipping cream
• 2 tsp fresh lemon juice

For the cupcakes:

• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp grated lemon peel
• 1 1/2 cups cake flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups granulated sugar
• 1 1/2 sticks unsalted butter, room temperature
• 1/3 cup buttermilk
  

Preparation:
Black and White Cupcakes Recipe
1. For the chocolate icing: bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. Remove from heat. Add chocolate and vanilla; whisk until melted and smooth.

2. For white icing: whisk all ingredients in small bowl to blend. Let both icings stand 1 1/2 hours at room temperature to thicken.

3. For cupcakes: pre-heat oven to 325 degrees. Line 12-cup muffin tin with paper liners.

4. Whisk eggs, vanilla and lemon peel in medium bowl to blend. Mix cake flour, baking powder and salt in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.

5. Divide batter among cups. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack 5 minutes. Remove cupcakes from pan and cool completely.

6. Spread chocolate icing over half of each cupcake. Spread white icing on second half of each cupcake. Let stand until set, about 1 hour. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

Alternative icings:

• 1 1/2 cups powdered sugar
• 1 tbl light corn syrup
• 2 tsp fresh lemon juice
• 1/4 tsp vanilla extract
• 1-2 tbl water
• 1/4 cup unsweetened Dutch-process cocoa powder

Stir together powdered sugar, corn syrup, lemon juice, vanilla and 1 tbl water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water 1/2 tsp at a time to thin to same consistency as white icing.

This icing will be thinner than the icing recipe above - the consistency is more like poured fondant. When you are frosting the cupcakes with this icing, go easy because it will drip down the sides of the cupcake. You can always cover in one thin coat of white icing, let set, then do a second coat of white icing, same with the chocolate icing - if necessary.

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